Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of Leuconostoc oenos

AUTOR(ES)

Daeschel, Mark A.

RESUMO

The polypeptide nisin (100 U/ml) prevented malolactic fermentation in wines by indigenous or intentionally added lactic acid bacteria. Nisin (100 U/ml)-resistant mutants of Leuconostoc oenos were obtained and used with nisin in wine to carry out a pure-culture malolactic fermentation in the presence or absence of other lactic acid bacteria. Nisin degradation by mutants was not observed, and residual nisin was detectable in wines 4 months after it was added. Results indicated that nisin or nisin with resistant bacterial starter cultures can be used to control malolactic fermentation in wines.

Documentos Relacionados

• Isolation and Characterization of Nisin-Resistant Leuconostoc mesenteroides for Use in Cabbage Fermentations
• Medium for Screening Leuconostoc oenos Strains Defective in Malolactic Fermentation
• Novel paired starter culture system for sauerkraut, consisting of a nisin-resistant Leuconostoc mesenteroides strain and a nisin-producing Lactococcus lactis strain.
• Modifications of membrane phospholipid composition in nisin-resistant Listeria monocytogenes Scott A.
• Biochemical basis for glucose-induced inhibition of malolactic fermentation in Leuconostoc oenos.